12 



REPORT OF THE COMMITTEE ON FRUITS, 

 Awarding Premiums for 1854. 



The Committee on Fruits present to the Society a Report of their doings 

 for the past year. 



So far as the weekly exhibitions were concerned, the drought of the past 

 season has most seriously affected the show dependent on open culture. 



Apples have generally ripened previous to the usual season, giving us 

 small and immature specimens. So early as the last week in July, Samuel 

 Walker placed on the table specimens of the Gravenstein, a September 

 apple, and, with the exception of the annual exhibition, this department of 

 fruits has been exceedingly meagre, as compared with former years. 

 These remarks will apply more fully to the summer and early autumn 

 apples, since the same cannot be said of the late autumn and winter apples 

 exhibited at the weekly exhibitions, subsequent to the annual exhibition. 



In consequence of the continuous rains in September and early part of 

 October, the apple was much improved in size, and we have seldom seen 

 finer specimens of the various varieties, than has been shown the few 

 weeks last past. 



Dec. 23. — Dr. Webb presented fine specimens of several varieties of ap- 

 ples, from one of the Kansas Missions, near the city of Lawrence. The 

 varieties were originally from this vicinity and from localities bordering on 

 the Hudson River, such as the Baldwin, Hubbardston, Fall Pippin and New- 

 town Pippin. They were not in excess of size, but were fully equal to like 

 kinds grown here, and of remarkable density. 



Few or no seedling apples have been presented during the season, 

 worthy of particular mention. 



Mr. Stetson having been enabled to show fine specimens of apples, at a 

 very late period of the season, we requested information of his experience, 

 and he kindly consented and has furnished an account of the same : — 



Method of Preserving Apples. — "The fruit must be taken from the 

 tree by hand, wrapped in paper, (thin shoe or tea paper is best,) and packed 

 in cork dust — costing $1 25 per barrel. One barrel of this dust is sufficient 

 for four barrels of fruit. It is not necessary to head the barrel. By this 

 method apples will retain the flavor for six or eight weeks longer than by 

 the ordinary way. It is perhaps unnecessary to say that the fruit must be 

 sound, and not over-ripe when put in. Tlie fruit, when barrelled, must be 

 kept in a cool place ; but, by experiments, it is a matter of no consequence 

 whether the place is damp or dry. 



I have tried this method of preserving apples for three years, and have 

 from time to time, exhibited them at the Horticultural Rooms. The cork 

 dust will retain its efficiency for years. — A. W. Stetson, East Braintree. 



